White Rock Beach Shell Fish Boil.

Lobster Crab Boil I enquired about a position in Halifax and was given the go ahead for a posted job at the Lord Nelson Hotel as a breakfast cook. It was situated close to the Hist…oric Citadel and the busy harbour.

I arrived a week early so I could look for lodging and explore the area. I was fascinated with the maritime history of Nova Scotia and looked forward to seeing all the east coast that I only experienced in my geography and history books. I wandered all over Nova Scotia on daily excursions on a rented motorcycle.  On foot I hiked all the Halifax shipyard paths and streets which housed many small bars and diners worth poking my head into. This deckhand who I met found out I was a cook also and asked if I was looking for some good seafood found along the docks. He asked me if I had ever had a traditional Nova Scotia seafood boil. I said I would be very interested to try an authentic one if available. We grabbed some cold beer and walked down this alley and along the rows of fish huts and processors that all ended up at this shed covered with a majestic tin roof and rustic bay windows. It was once used to house the governments weigh scales I was told. Some benches and picnic tables placed here and there showed signs of being well used and we took up a table.

Watching us from a widow comes out this seafaring woman in green work overalls wearing an apron showing a well honed grin asked if we were here for the daily special.

My friend Ed said not to day me duck, my friend here wants to try one of your famous boils. She shook her head and smiled, with pleasure and asked if we were planning on dessert as she just made some blueberry duff which looked and smelled just scrumptious The boiled sea feast we were served that day on the dock was absolutely exceptional. She used the freshest ingredients and cooked them to perfection. I will always remember this meal and over the years I have had the pleasure to prepare it for clients and friends whose only words would be wow!

You will need a large 20 litre cooking pot with strainer, lid and propane burner. These can be rented from a party supplier. A large stove pot and lid could be used for a smaller volume of ingredients.

A Boil for Eight;

 2 lobsters 2 lbs each

2 dungeness crab 2 lbs each

2lbs butter clams 2lbs mussels

4 lb spotted prawns

12 oz portion of ling cod with skin and bone

2 links of smoked farmer’s sausage cut up into chunks.

1 lb uncultured butter

1 lb butter clarified for dipping.

1 fennel bulb quartered

1 lemon

2 onions peeled and quartered.

8 peeled and smashed garlic cloves

4 carrots cut in to chunks 4 ribs of celery cut

8 red jacket potatoes scrubbed

4 cobs of corn cut in half.

1 cup of sea salt

1 cup of old bay seasoning

1 tbs pepper corns

4 bay leaves

Place the strainer in the pot and fill ¾ of the pot with cold water.

Place on the burner and with lid on bring to a boil.

Remove strainer and place all the vegetables, sausage and the uncultured butter into it and place back into the water and then add the juice from the lemon and all the seasonings stir and boil for 15 minutes using a timer.

Now add the lobster, crab and the cod fish and bring to a rolling boil for 15 minutes more.

Now add the cleaned clams, mussels and prawns and continue to cook for 10 more minutes.

Turn off heat and into the centre of a table covered with a linen table cloth and several paper towels dump the drained strainer onto a pile. Be carful not to steam your hands. Use gloves or towels.

Place a bowl with some hot broth and a side of butter for each guest.

Break up the lobster and the crab into pieces and arrange other items for best presentation.

Side with some cole slaw and crusty baguette.

Enjoy!